Olivier GUYON, arrives to the Abbaye with huge baggage of 25 years experience: Maxim's, Goumard, Royal Monceau, Warwick, Daniel in New York, Elysées du Vernet, were among the stations of his way.
Cuisine is for him an intimate convinction. Since always. This Parisian has a beautiful culinary education. During years, in the evenings, he was watching his mother, a fine cordon bleu, fussing around the stoves. Together with his parents, he often dines in the great restaurants; the moments that give him the desire to enter himself in the kitchen and make his life there.
Olivier Guyon is rigourous man. And passionate.
Today the Chef represents a simple cuisine where the exuisit produces keep their savours. His objectif: to find in the plate the original taste of the product.
The fish, with delight, for " the acurancy of the cooking", he says, but of course also the products of the "surface".
A classic Chef, but an excellent one.
"It is nice to do what you want, but it is nice to do pleasure"